Go Out of Your Gourd:
Put winter squash on the menu.
An excellent source of vitamin A, fiber, and beta carotene (among other things), winter squash is a fabulous fall ingredient. If you’ve never cooked with it before, we’ve got three good reasons to start now.
Pasta with Roasted Butternut Squash and Sage. Shaped like a bell and not very stringy, butternut squash lasts for months so you’ll have plenty of time to whip up this restaurant-quality pasta dish.
Spaghetti Squash Tacos. Spaghetti squash is an interesting variety that appears solid when cut raw but separates into individual strands, like spaghetti, when cooked. How fun is that? Look for yellow ones at the grocery or farm stand; they’re riper than the ivory ones.
Acorn squash. It would take a giant squirrel to stash one of these in its cheeks. But you can cut it in half and serve it as a tasty side dish using this easy recipe I got from my mom.
Baked Acorn Squash
As I started to write out this ‘recipe,’ I realized how very unscientific it is because how much you use of each ingredient will depend on how many you’re serving and how much butter and brown sugar you feel comfortable adding. So I’m just telling you what I do to use as a guide; adjust it to fit your family’s tastes.
Acorn squash (2 servings per squash)
2 Tbsp. butter
4 Tbsp. brown sugar
Preheat your oven to 375°. Pour just enough water in the bottom of a baking pan to cover it. Cut squash in half length-wise and scoop out the seeds (you can rinse and roast them later like pumpkin seeds, if you want). Place cut side down in the pan and bake for 30 minutes. Remove the pan from the oven and carefully flip squash over (you don’t want to splash yourself with scalding hot water). Put 1 Tbsp. of butter and 2 Tbsp. brown sugar in the middle of each half and return to the oven for another 30 minutes or until cooked through (a fork should easily penetrate the flesh). Serve and eat right out of the acorn.
100% Like It
This sounds so good! I love all kinds of squash. Summer yellow squash is great too and fairly easy to grow. My husband & I grew some this past year. I learned all sorts of new ways to cook it
Baked acorn squash is a fall favorite in our house. We add a little nutmeg too.
This was yummy. For a lower calories twist, I baked it added a little orange zest and a tablespoon of fresh orange juice and reduced the brown sugar and butter in half. yum, I love squash I grow it and buy it a bushel at a time! Keep the squash recipes coming!!
Last year, I had a surplus of butternut squash and was looking for ways to use it up. I came across a recipe that used butternut squash instead of some of the cheese and fat in macaroni and cheese. Believe it or not, my kids liked it better than regular mac & Cheese so now it is a frequent visitor to our table. You cook the squash with milk and then puree.
Mmmmm that sounds so good!! I might add some toasted pecans
I have never tried squash this way but it looks so yummy!
I LOVE winter squashes! & they cook up so quick in the microwave :-)
Squash from my garden is always a great way to eat a healthy veggie....homegrown!
I generally bake hard skin squash, and boil summer squash. I have tried butternut and am interested trying in both spaghetti and acorn types. Has anyone tried what is called "turban" squash? What about those 'ornamental' squashes sold around this time of year. Are they edible? Do you eat the squash in the shell or peel it out after cooking? Thanks.
Sometimes I prefer not to make the squash in the oven. If you put it split in half and cleaned out in a microwave proof bowl (I use glass) cut side down with water, cover with plastic wrap on high for 15 minutes. It steams beautifully this way. Take it out, put in butter and maple syrup, or brown sugar, or cranberry sauce, put back in microwave and cook another minute and it is great. I never have it come out hard or undercooked this way. Enjoy
I never tried butternut or acorn squash, but my mouth is watering for it after reading all the comments.
I love baked squash! Just cut up, bake in the oven with a little butter and enjoy!
Yummmmmmmmmm this looks great:) i will dwffenetly be doing this.. thank yo for the tips:)
You did a great job with pictures and wording! Cant wait to try it!!
I love Butternut Squash ravioli in the winter, such a great tasting pasta.